Prepare crust first so it can chill while you are preparing filling. Place flour, sugar and salt in processor with steel knife. Process two seconds. Cut margarine into tablespoons and add to processor. Process 10 seconds or until mixture resembles cornmeal. While processor is running, pour in water. Process until dough just begins to mound together. Remove dough from processor, wrap it in waxed paper and chill it for at least one hour.

Preheat oven to:375 F.

Combine four tablespoons sugar with ground almonds and flour. Set aside.

Line cookie sheet with parchment paper.

Remove dough from refrigerator. Roll it out directly on the cookie sheet. Make sure the dough measures about 14-inches in diameter.

Sprinkle almond mixture evenly around the rolled dough leaving a 2–inch border around the outside. Scatter peach slices over the almonds. Fold the pastry border over the peaches. Fold the dough carefully so that it doesn’t break. The peaches will be exposed in the center.

Sprinkle remaining sugar over entire galette. Bake for 45 minutes or until peaches bubble and crust has browned. Cool on baking rack at least 15 minutes. Using a long metal spatula, slide the galette off the cookie sheet and on to a platter. Serve galette warm or at room temperature.

This is definitely a Summer dessert. A fresh galette using fresh peaches is the best. Although you can freeze it with very good results, you should not try this with packaged frozen peaches. You will be disappointed.

* Substitute finely ground pepitas for the ground almonds if anyone has a nut allergy. The ground pepitas have a greenish hue (as opposed to the white ground almonds) but the texture and taste is still delicious.